Usually I just use lobster sauce to bump up the flavor of a fish recipe. For example, a dish I commonly make is to cook spaghettini in fish stock (that I’ve made myself or bought from the fish monger), and separately heat minced garlic, herbs, salt and pepper in oil, and tossed them together.

When I have lobster reduction on hand, I will heat it up separately and toss it with the pasta, too. Or if I am cooking skate wings or some other flat fish, I’ll poach the filets or wings in a little fish stock or water flavored with bay, parsley, and peppercorns, remove the fish and reduce the liquid, and add a tablespoon of lobster reduction and a knob of butter, and then return the fish to the pan to pick up the nice brown color and lobstery flavor.

Eugenia Bone, a veteran food writer who has published in many national magazines and newspapers, is also a cookbook author. She is the author of Well-Preserved (Clarkson Potter 2009). She has contributed to many cookbooks and a few literary journals, been nominated for a variety of food writing awards and participated in radio, interactive and online interviews, in addition to appearing multiple times on television. She lives in New York City and Crawford, Colo.

The secret to tasty food is homemade and seasonal. To do that, you've got to put up food. Well-Preserved reports on small batch preservation year round, and generates recipes from those preserved foods.